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Refrigerator Pickled Vegetables

Refrigerator Pickled Vegetables: Quick, Crunchy, and Customizable

Make vibrant refrigerator pickled vegetables in just 30 minutes! A healthy, customizable, and tangy snack option.
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Prep Time 30 minutes
Cook Time 5 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 cups
Course: Snacks
Cuisine: Preserved
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Crisp cauliflower florets Substitute with broccoli for a different flavor.
  • 1 cup Sliced carrots Uniform sizes ensure even pickling.
  • 1 cup Sliced cucumbers Zucchini can be used as an alternative.
  • 1 cup Red bell pepper, sliced Swap for yellow or orange for variety.
  • 1 cup Fresh green beans, trimmed Try asparagus as a substitute.
For Flavor Boosters
  • 2 cloves Minced garlic Use roasted garlic for a sweeter note.
  • 1 tablespoon Mustard seeds Fennel seeds can substitute.
  • 1 teaspoon Whole black peppercorns Crushed red pepper flakes can add heat.
For the Brine
  • 1 cup White vinegar (5% acidity) Apple cider vinegar offers a different taste.
  • 1 cup Water
  • 1 tablespoon Kosher or pickling salt Avoid regular table salt.
  • 1 tablespoon Sugar Can be omitted for a sugar-free option.

Equipment

  • medium saucepan
  • Large heat-proof bowl
  • Clean jars with lids

Method
 

Step-by-Step Instructions for Refrigerator Pickled Vegetables
  1. Begin by thoroughly washing your chosen vegetables, ensuring they are free of dirt. Cut them into uniform, bite-sized pieces and transfer to a large heat-proof bowl.
  2. In a medium saucepan, combine white vinegar, water, kosher salt, and sugar. Add minced garlic, mustard seeds, and peppercorns. Heat until boiling and sugar dissolves, about 5 minutes.
  3. Once boiling, carefully pour the brine over the vegetables, ensuring they are submerged. Allow to cool at room temperature for about 1 hour.
  4. Prepare clean jars for storage. Pack vegetables tightly into jars and ladle the brine over them until completely covered. Seal jars securely.
  5. Refrigerate sealed jars for at least 24 hours, ideally 3-5 days, before enjoying. Store in the fridge for 2-3 weeks.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 400mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all vegetables remain submerged in the brine at all times for best flavor and crispness while stored.

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